A chef is a highly skilled professional cook, with the title originating from the French "chef de cuisine" (head of the kitchen) and becoming prominent in 19th-century haute cuisine. Beyond culinary artistry, modern chefs manage vital business operations, including budgeting, inventory, and staff training. Professional kitchens often follow a hierarchical "brigade system," notably documented by Auguste Escoffier, which designates specialized roles. Key positions include the Chef de Cuisine (executive chef) who oversees all operations, the Sous-chef as second-in-command, and Chefs de Partie responsible for specific production areas. These culinary professionals are typically identified by their standard uniform, featuring a toque (hat), double-breasted jacket, and apron.